CURD-MAKING 65 



Various tests have been devised to determine the 

 amount of acid developed at the different stages of manu- 

 facture. These tests are described on page 61. By the 

 use of such tests, the development of acid during the 

 manufacturing process can be very accurately determined. 

 There is no quick, accurate test to determine the amount 

 of moisture in the curd. The cheese-maker has to rely 

 on his own judgment, guided largely by the appearance, 

 feeling and condition of the curd. 



After the rennet extract has been added, all control 

 of the acid development is lost. The cheese-maker can 

 determine rather accurately how fast the acid will de- 

 velop during the ripening of the milk. This shows the 

 importance of the proper ripening. The amount of acid 

 developed during the different stages of the manufactur- 

 ing process can be approximately followed with the various 

 acid tests. The manufacturing process should then be 

 varied to obtain the proper relation between the moisture 

 and the acid present. The only time that the acidity 

 may be controlled is when the milk is being ripened. 

 If too much acid is developed before the rennet is added, 

 there is apt to be too much acid at each stage of the manu- 

 facturing process. This is liable to hurry the cheese- 

 making process and to cause a loss, both in quality and 

 quantity of cheese, and may cause a high acid or sour 

 cheese. If sufficient acid is not developed at the time 

 the rennet is added or if the milk is not sufficiently ripened, 

 the acid is liable not to develop fast enough so that there 

 will not be sufficient at each step in the cheese-making 

 process. Such a cheese is called " sweet." There are 

 several conditions which will cause an over-development 

 of acid. Such a cheese is called " acidy " or " sour." 

 These factors are within the control of the cheese-maker, 



